Crumble the biscuits, add melted butter and 2 tablespoons of brown sugar, stir and roll the mixture into the greased baking sheet with a spoon (use preferably one of those with removable bottom), then store the pan in the refrigerator for about half an hour.

In a bowl, mix well the sugar with the ricotta, add the Philadelphia, the two egg yolks, and finally the lemon juice, mix well until creamy smooth and homogeneous.

In another bowl, fitted the two egg whites until stiff and gently embed them in the compound.

Before you complete the cake, place the pan with the biscuit base in the oven alone for about ten minutes, then pull it out and pour the cream using a spatula. Now bake and cook for about 50 minutes at 180 ° covering the cake with a sheet of aluminum foil if you want the cream remains white (I personally like it tanned).